Perfectly Moist and Delicious Chocolate Cake

A friend of mine made this without any frosting (which is how the husbear prefers it) and gave us a really big portion of it. It's sooooo good.

https://www.allrecipes.com/recipe/261176/perfectly-chocolate-chocolate-cake/

Ingredients:
Cake
2 cups sugar
1 ¾ cups all-purpose flour
¾ cup HERSHEY®'S Cocoa Powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs eggs
1 cup milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

"PERFECTLY CHOCOLATE" Chocolate Frosting:
½ cup butter or margarine
⅔ cup HERSHEY®'S Cocoa Powder
3 cups powdered sugar
⅓ cup milk
1 teaspoon vanilla extract

Directions
Step 1
Heat oven to 350 degrees F. Grease and flour two 9-inch round baking pans.

Step 2
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Step 3
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING.

Step 4
"PERFECTLY CHOCOLATE" CHOCOLATE FROSTING: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.

Step 5
Add small amount additional milk, if needed. Stir in vanilla.

VARIATIONS:
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 degrees F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350 degrees F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

BUNDT CAKE: Grease and flour 12-cup fluted tube pan. Heat oven to 350 degrees F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.

CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 degrees F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes. KEEWERD